Several ethnic communities of Northeast India have invented the traditional technology of converting protein rich soybeans into flavoured fermented food with easy digestibility and bio-nutrients. This is exclusively carried out by the ethnic women in Sikkim, Manipur, Meghalaya, Nagaland, Mizoram and Arunachal Pradesh. Worth native knowledge of these women has been documented and six sticky fermented soybean foods have been listed out which include kinema, hawaijar, tungrymbai, aakhone, bekang and peruyyan.

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